These taco sheet pan nachos are the perfect meal for when you want to nibble on food while out on the deck sipping some summer cocktails in the hot weather. All you have to do is prepare the taco meat, dice up all of your ingredients and then broil them in the oven to melt the cheese!
one275 gramsbag of restaurant style tortilla chips
2cupsTexMex cheese shredded
2large tomatoesdiced and drained
1/2cupblack olives sliced and pitted
Prepare your taco meat according to the instructions on the package or the directions in my recipe. You can prepare ahead of time and then simply heat it up and put it all over the tacos. You don't want to have to heat the meat in the oven or the chips are going to burn.
Place the nacho chips on a large baking sheet in a single layer, however the chips should overlap each other a little bit to create a uniform layer of chips.
Sprinkle on your meat and then the cheese. I like to hide the meat under the cheese so that the cheese melts over it and helps it stick to the nachos.
Whatever ingredients that you want heated up you are now going to put on top of the nachos. I prefer leaving everything off until the end except for tomatoes which I love heated up.
Turn on the broil in your oven and place the cookie sheet on the middle rack. Broil them, watching carefully, until the cheese has melted all over the nachos nicely.
Remove from the oven and top with the remaining ingredients. Let the pan cool safely somewhere until no longer hot enough to burn yourself and then eat the nachos straight from the pan!
All nutritional info is approximate, it will depend on what you put on top, how much and what dips you eat with them.
Serving size will also vary this makes a solid meal for four people but snacks for 6 to 8 people.